<h3>Job Description</h3>
Job Description
Chef Operator [Executive Chef/General Manager]
 COMPENSATION:
Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential
PERKS AND BENEFITS: 
<ul>
<li>16 weeks of Fully Paid Parental Leave (for primary and secondary caregivers)</li>
<li>Health Insurance (Medical, Dental, and Vision)</li>
<li>Paid Time Off </li>
<li>401K Program</li>
<li>Phone Reimbursement</li>
<li>Commuter Benefits</li>
<li>Complimentary DIG Meals every day</li>
<li>Short-Term Disability</li>
</ul>
ABOUT THE ROLE: 
As a Chef Operator, you will build a team that is driven by culinary excellence, and lead them to new skills in our scratch-based kitchen. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self. You're an achiever who has a strong sense for operations and is driven by results. In our operation centered around innovation, you are always looking at business from a strategic, and systematic lens to set you and your team up for success. 
Staying organized while managing logistics and thinking big picture in a fast paced environment is key to your role as Chef Operator. We are constantly evolving our menu and testing new initiatives to improve our business operations. You will effectively manage, delegate and multitask to ensure your team is well equipped to handle any new challenge. You will clearly communicate and uphold culinary standards, roll out new projects/initiatives, and keep up with all DOH guidelines, all while inspiring your team to work towards a better food future. You are responsible for managing the entire restaurant operation and maintaining oversight over all front-of-house and back-of-house ops. 
ABOUT THE TEAM: 
Our Restaurants run using a traditional brigade system. As the Chef Operator, you are the first in command and have a true sense of ownership over your restaurant. You partner directly with the Chef de Cuisine to drive success and report to the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal. DIG is determined to help support the next generation of farmers, cooks and chefs!
YOU WILL: 
<ul>
<li>Be responsible for the entire restaurant operation, including PnL responsibilities such as food cost management, labor efficiency, guest experience and building top-line sales.</li>
<li>Collaborate with the CDC on QA processes and convert guest feedback into actionable insights for the team. </li>
<li>Manage new initiatives and scheduled launches within the restaurant while instilling an entrepreneurial spirit in your team to keep them excited and engaged. </li>
<li>Monitor the operational flow of the restaurant, ensuring culinary and DOH standards/protocols are being followed and executed. </li>
<li>Manage all problems with technology, systems and/or offsite ordering platforms. You are proactive in troubleshooting and can handle all the moving pieces with ease. </li>
<li>Be the face of hospitality by both interacting with guests and delivery drivers to provide exceptional service and training up concierge roles in the restaurant to do the same.</li>
<li>Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and GROW model conversations.</li>
<li>Manage recruitment needs for your restaurant by proactively interviewing, hiring and onboarding new culinarians.</li>
<li>Review &amp; collaborate on people development plans with the Field Leadership team to build thoughtful succession plans.</li>
<li>Communicate verbally and digitally on a daily basis across various systemic and conduct Pre-shifts &amp; Chef's tables with your restaurant team to keep them informed on updates and new restaurant goals. </li>
<li>Strictly uphold Dig's anti-discrimination and anti-harassment policies.</li>
</ul>
YOU HAVE: 
<ul>
<li>3 - 5 years minimum kitchen or operational restaurant management experience.</li>
<li>A passion for real, good food and the leadership skills to operate a scratched base, every changing kitchen. </li>
<li>The willingness to roll up your sleeves and pitch in whenever and wherever necessary.</li>
<li>The demonstrated skills to motivate and develop a high-performing team.</li>
<li>The discipline and desire to create systems and organization within fast changing environments.</li>
<li>Excellent communication skills and an eye for detail.</li>
<li>Strong computer skills. You can navigate multiple digital ordering systems with ease.</li>
<li>Ability to learn technological platforms and work systematically with them.</li>
<li>Familiarity with restaurant costing and inventory software.</li>
<li>The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations.</li>
<li>The desire for professional improvement and the process of learning.</li>
<li>The drive to network and build strong ties in your restaurant's community.</li>
<li>The ability to take many variables to find the best solution to a problem.</li>
<li>Your Department of Health and/or ServSafe certification.</li>
</ul>
COMPENSATION:
Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential
Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG.
Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees. We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors
ABOUT US: To learn more about our mission and food please visit our website at: <a href="https://www.diginn.com/mission" target="_blank">https://www.diginn.com/mission</a>
NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply
ADDITIONAL ROLE NOTES: 
The duties of this position may change from time to time. Dig reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.
Dig is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status")

Chef Operator

<h3>Job Description</h3>
Job Description
Salary:&nbsp;
Pay Grade:&nbsp;17&nbsp;
Other Forms of Compensation: &nbsp;
As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more.
Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations?&nbsp;Come grow your career with Eurest.
Job Summary
Job Summary:
Working as the Regional Chef you will work with leadership team in planning, implementing and supporting new food concepts or programs within a respective territory. You will be responsible for the research, testing, development, documenting, training, implementing, monitoring, evaluating and making necessary adjustments to innovative new dishes, concepts and/or food programs. This position will play a key role in new facility design and roll out, menu creation, cost reduction, establishing and maintaining culinary standards and more.
Key Responsibilities:
<ul>
<li>Orientates new Chefs within their respective Core Culinary Standards, and established food programs.</li>
<li>Maintains all Culinary Programs and Standards in their home account to the level of Culinary Center for Excellence.</li>
<li>Provides support for new account openings and or renovations within the territory.</li>
<li>Provides Culinary Leadership to Chefs within the respective Territory.</li>
<li>Assists with training, coaching, and development of Culinary personnel within assigned territory.</li>
<li>Completes all required reports, logs, and Core Culinary Reviews in a timely manner.</li>
<li>Communicates effectively with Corporate Executive Chef, Regional Director of Operations, and unit level Chefs via email, conference calls, etc.</li>
<li>Reads and complies with all policies and procedures of&nbsp;the Company as appropriate.</li>
<li>Projects and practices consistent ownership attributes, which provide a high level of quality and service at all points of contact.</li>
<li>Is comfortable and familiar preparing food in a regulatory environment.</li>
</ul>
Preferred Qualifications:
<ul>
<li>Culinary Arts Degree&nbsp;from a recognized Culinary school (i.e. CIA, Johnson and Wales) or equivalent experience</li>
<li>Five years of progressive food service production management experience</li>
<li>Previous&nbsp;multi-unit&nbsp;experience preferred</li>
<li>Serv-Safe Certification</li>
<li>Must be computer literate able to utilize Microsoft Office Suite and Webtrition Software packages</li>
<li>This position will require 75% travel</li>
<li>Certified Executive Chef&nbsp;an added plus!</li>
</ul>
Apply to Eurest today!
Eurest is a member of Compass Group USA
Click here to Learn More about the Compass Story
Compass Group is an equal opportunity employer.&nbsp; At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.&nbsp;
Eurest maintains a drug-free workplace.
Applications are accepted on an ongoing basis.
Associates at Eurest are offered many fantastic benefits.
<ul>
<li>Medical</li>
<li>Dental</li>
<li>Vision</li>
<li>Life Insurance/ AD</li>
<li>Disability Insurance</li>
<li>Retirement Plan</li>
<li>Paid Time Off</li>
<li>Holiday Time Off (varies by site/state)</li>
<li>Associate Shopping Program</li>
<li>Health and Wellness Programs</li>
<li>Discount Marketplace</li>
<li>Identity Theft Protection</li>
<li>Pet Insurance</li>
<li>Commuter Benefits</li>
<li>Employee Assistance Program</li>
<li>Flexible Spending Accounts (FSAs)</li>
<li>Paid Parental Leave</li>
<li>Personal Leave</li>
</ul>
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws.&nbsp;For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.

Regional Chef

<h3>Job Description</h3>
Job DescriptionJob Summary: Produces food products that conform to hotel and ZMC Hotels standards and meet or exceed guest expectations. Practices safe and sanitary work habits. Responsibilities: - Supervise and manage kitchen employees, providing training, guidance, and performance evaluations. - Oversee food preparation and ensure consistency in taste, quality, and presentation. - Maintain inventory levels, place orders for supplies, and manage food costs effectively. - Ensure compliance with health and safety standards, including sanitation regulations and food handling protocols. - Collaborate with hotel management to enhance guest dining experiences and support catering or special events. - Monitor kitchen workflow to optimize efficiency while maintaining a positive work environment. - Stay updated on trends in industry, seasonal ingredients, and new culinary techniques. - Knowledge of fire alarm and evacuation procedures and carry out duties in a safe manner. - Keep the kitchen, pantry, and food storage area clean, safe, and sanitary. - Complete knowledge of all hotel policies, services, and amenities. - Keep confidential the business functions of the company, including, but not limited to, financial status, customer/guest information employee issues, etc. - Maintain effective operational communication with leadership, treat others with dignity and respect. - Complete any special tasks assigned by management. Qualifications: 
<ul>
<li>Highly organized.</li>
<li>Must be able to work the majority of the shift in a standing position, constantly moving, and able to lift 30 pounds.</li>
<li>Strong Guest Service Skills</li>
<li>Must have attention to detail and be customer service oriented.</li>
<li>Ability to communicate satisfactorily with guests, management, and co-workers.</li>
<li>Must be able to climb up and down stairs.</li>
<li>Must be able to bend, reach, kneel, push, and stretch.</li>
</ul>
Benefits/Perks: 
<ul>
<li>Medical, Dental, Paid time off, 401(k) for full-time employees</li>
<li>All employees get discounts on hotels outside of their hotel they work in</li>
<li>Opportunities for bonuses</li>
<li>$250 referral bonus for you and a referred associate</li>
</ul>

Restaurant Chef

<h3>Job Description</h3>
Job Description
The mission of LDV Hospitality is to bring la dolce vita, 'the good life' to all of our guests by providing authentic and charming hospitality experiences through our collection of extraordinary people and hospitality concepts. The Sous Chef is responsible for helping to prepare and design all food and drink menus, producing high quality plates in both design and taste, and ensuring the kitchen operates in a timely way that meets LDV quality standards. Responsibilities: - Maintain and develop recipes set forth by Executive Chef - Create and organize all recipes in a professional manner - Effectively organize tasting for menu changes - Write clear cooking procedures and a photo log of each dish - Ensure consistency of recipe in the restaurant - Manage Food Cost and Labor Cost in keeping with approved budgets - Controlling and lowering Food Cost and Labor Cost - Liaison of LDV towards Clients, Guest and Employees - Track invoices for billing - File monthly DSR Reports - Maintain monthly meetings with staff - Create policy and procedures for all cooks to maintain - Execute Special Event Menus - Participate in charity events for LDV Hospitality, as needed - Maintaining the LDV standards for Service &amp; Quality - Actively participate in weekly F&amp;B Meeting - Update managers on occurrences in Training and Policies - Ensure that impeccable standards of cleanliness are maintained throughout the operation - Uses LDV standards of engagement for all service techniques - Provide engaged, friendly and attentive customer service to all guests inclusive of eye contact, respectable conversation and smiling - Practice highest regards for safety within all areas and with all materials - Follow and adhere to all standards set forth by the Board of Health - Performs other related activities as assigned Qualifications: - Demonstrate positive leadership characteristics, which inspire team members to meet and exceed standards - Polished personal presentation; grooming meets LDV Hospitality standards, as outlined by Employee Handbook - Has a can-do attitude and is willing to jump into any role as needed - Able to work nights, weekends and holidays, and variable schedule, per the needs of the business - Ability to utilize traditional computer programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), POS and any additional systems
- Ability to access and accurately input information using a moderately complex computer system - Must have considerable skill in math and algebraic equations using percentages - Ensure that all staff are compliant with LDV Hospitality policies and procedures, as well as city, state and federal laws - Organize and/or attend mandatory meetings - Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies - Perform all other related and compatible duties as assigned by the General Manager or Managing Partners - Adhere to all HR policies and procedures
-Must be Fluent in English
-Fluent in Spanish a plus
Education/Experience: - 3 - 5 years’ experience in fine dining and high-volume kitchen environments - High School Diploma or GED - Bachelor’s Degree in Business or Hospitality Administration or the Culinary Arts is preferred, but not required - NYC Food Handlers Certification or ServSafe Certification (CFPM) as required by state laws Physical/Special Requirements: - Ability to lift up to 30 + pounds often - Ability to sit, stand, and bend for extended periods of time Work Environment: - Able to withstand fluctuations in temperature within work environment, from high heat to below freezing - Ability to perform essential job functions under pressure, maintain professionalism when working under stress LDV is a boutique hospitality group that creates authentic and unique restaurant and cocktail bar experiences across the country, both independently and for iconic hotels, inspired by La Dolce Vita, "The Good Life." The mission of LDV is to channel our passion for genuine hospitality into creating charming restaurant and bar experiences. Through our F&amp;B offerings, we bring La Dolce Vita, "The Good Life," to our guests by curating an ambiance of effortless elegance. These experiences elevate and define a true sense of place for our hotel partners. We achieve this with our team of extraordinary people, culinary integrity, and excellence in service. The original Scarpetta opened in New York City’s Meatpacking District in 2008 to a critically acclaimed 3-star review from the NY Times. The restaurant’s name is derived from the Italian expression, “fare la Scarpetta,” which means to savor a meal to the last bite. The philosophy of Scarpetta’s kitchen is to create bold flavors by amplifying the essence of seasonal ingredients. The signature pastas are made in-house daily and are paired with the highest quality, locally-sourced ingredients. Scarpetta’s famous Spaghetti Tomato &amp; Basil is nothing short of classic simplicity in both taste and preparation. Scarpetta has always been at once informal, comfortable and elegant, grounded with a passion for old world hospitality. Guests can enjoy ordering several dishes to share for the table, with a menu built for sharing and conviviality to inspire the essence of a stylish and carefree dinner party. We are an Equal Opportunity Employer and a Drug-Free Workplace.

Sous Chef

<h3>Job Description</h3>
Job Description
POSITION OVERVIEW:
Sous Chefat The Pierre New York, A Taj Hotel, ensures a successful link between the Managerial Sous Chef, the Executive Sous Chef and the area of responsibility. Their primary role includes a professional, hands-on approach involving leading, training, and demonstrating exemplary culinary skills and knowledge. They are responsible for all culinary aspects in the kitchen and staff including inventories, set-up, preparation, food quality, breakdown, and sanitation. The Sous Chef is accountable for ensuring all TAJ Hotel policies, procedures and recipes are followed consistently. They are responsible for documenting and communicating with the Managerial Sous Chef, and/or the Executive Sous Chef about variances, exceptions, and maintenance issues. 
KEY RESPONSIBILITIES
<ul>
<li>The ability to follow proper payroll and uniform procedures.</li>
<li>Serve fellow employees in a friendly and cheerful manner.</li>
<li>The ability to prepare salads, vegetables, starches, hamburgers, sandwiches, etc. for service to employees.</li>
<li>Ensure the cleanliness of the cafeteria kitchen and dining area including tables, chairs, etc.</li>
<li>The ability to make tea, coffee, juices, as well as to ensure the cleanliness of the juice and milk dispensers.</li>
<li>The ability to review the daily menu and cook the appropriate food items for the entire day’s hotel staff and ensure they are ready for service 10 minutes prior to the scheduled mealtime.</li>
<li>The ability to communicate about the menu and food availability to the Executive Chef, Executive Sous Chef, Restaurant Chef and/or Director of Food Purchasing.</li>
<li>The ability to produce food for special theme and ethnic days.</li>
<li>The ability to execute minor butchering techniques such as fish filleting, meat loaf, carving and portioning of meat products.</li>
<li>The ability to set the hot food line with items picked up from the kitchens.</li>
<li>The ability to restock items in the cafeteria when they run low including condiments, cereals, ice, napkins, flatware, salt and pepper, etc.</li>
<li>The ability to fill out requisitions for signature, pick them up when completed and put away the items where appropriate.</li>
<li>The ability to respond properly in any hotel emergency or safety situation.</li>
<li>The ability to perform other tasks or projects as assigned by hotel management and staff.</li>
</ul>
QUALIFICATIONS and REQUIREMENTS:
<ul>
<li>High school graduate with apprenticeship experience preferred. Culinary School in a 2-to-4-year degree program or equivalency.</li>
<li>Must be certified in food service sanitation</li>
<li>Reading, writing and oral proficiency in the English language is necessary.</li>
<li>Strong knowledge of all basic cooking techniques. Basic knowledge of cold food production, including handling and preparation of salads, dressings, sandwiches and hors d’ oeuvres. Basic comprehension of composition, structure and quality factors of meats, game, poultry, fish, and shellfish. Ability to roast, broil, braise, sauté, fry, and grill (including breakfast items).</li>
<li>Prior experience utilizing basic computer programs including Microsoft Office. </li>
<li>Must be able to demonstrate a sense of urgency.</li>
<li>Possess the ability to follow standard recipes and convert quantities mathematically.</li>
<li>Ability to taste all foods to assure correct preparation.</li>
</ul>
PHYSICAL REQUIREMENTS
NOTE: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities. 
<ul>
<li>Position:
<ul>
<li>Standing/walking</li>
<li>Forward bend, squat, forward reach to retrieve items from cabinets</li>
<li>Lifting through height of 6” to 5’ (Squatting or forward bend) from dolly to refrigerator shelves</li>
<li>Forward flexion of head/neck: during all stirring and chopping tasks</li>
<li>Carrying boxes/bags of food a distance of 10 feet</li>
<li>Shoulder motions below 90 degrees shoulder flexion</li>
<li>Gross grasp to hold tongs, spoons</li>
</ul>
</li>
<li>Force:</li>
<li>Boxes of celery, potatoes, carrots, etc.: 50 lbs. Ea.</li>
<li>Pots of food: 25-50 lbs.</li>
<li>Stirring food: 50-10 lbs. Of force may be needed to stir thicker consistency foods such as mashed potatoes</li>
<li>Repetitions:
<ul>
<li>Standing virtually all day (most standing is in one spot by stove)</li>
<li>Walking: occasionally. </li>
<li>Lifting from dolly to refrigerator: 10-20 minutes 2 x day</li>
<li>Stirring, chopping: repetitive and very frequent</li>
<li>Repetitive forward bend of head/neck</li>
<li>Repetitive elbow and movements through mid-range for chopping</li>
<li>Repetitive wrist motions through partial range for stirring and chopping</li>
</ul>
</li>
<li>Environment:
<ul>
<li>Most of the shift is spent standing in front of hot stoves or ovens</li>
</ul>
</li>
<li>Sensory:
<ul>
<li>Sight and good sensation are necessary to prevent burning oneself while cooking</li>
</ul>
</li>
</ul>

<h3>Job Description</h3>
Job Description
 
 
SOUS CHEF

From cascading mountains to crystal lakes, warm summer days and cool winter nights, the beautiful scenery welcomes you to the Carolinas. The Cliffs is comprised of seven luxury communities. Each has their own personality, but is equal in beauty, prestige, and opportunity. The only thing better than the views are the people. Our leaders are focused on the growth and development and growth of our employees, our members are gracious and kind, and our co-workers make coming to work something to look forward to. Once you visit you will understand why employees love being a part of The Cliffs family! 
As a Sous Chef with The Cliffs, you will be a key member of an extraordinary culinary team that strives daily to exceed member’s expectations. We are growing communities where career opportunities and growth are endless. 
BASIC QUALIFICATIONS:

<ul>
<li>A.O.S. in Culinary Arts or related field preferred with a minimum of 3 years’ Supervisory Chef experience (preferably in fine dining or upscale business establishments).</li>
<li>Strong understanding of quality, service, products, financial metrics, safety, and member satisfaction.</li>
<li>Excellent time management.</li>
<li>Showcases passion for food, continual learning, and guest service</li>
<li>Participative management style.</li>
<li>Experience in ordering and receiving product and inventory management (cost and portion control), payroll operations and the handling of money/charges.</li>
<li>Successfully manage day-to-day operations, special events, member activities, menu rollouts, etc. for the culinary department.</li>
<li>Experience in hiring, training, scheduling, and the development of staff.</li>
<li>Possess the ability to manage change effectively.</li>
<li>Provide leadership to staff achieving goals and objectives.</li>
<li>Clear, concise written and verbal communication skills.</li>
<li>Demonstrate ability to lead by example.</li>
<li>Exceptional detail to follow-up.</li>
<li>Excellent budgetary, projections and cost control skills.</li>
<li>Experience with inventory and cost management.</li>
<li>Prior experience in relationship development.</li>
<li>Related degree preferred.</li>
</ul>

THE CLIFFS BENEFITS:
<ul>
<li>A knowledgeable and passionate management team that leads by example</li>
<li>Employee appreciation parties and team building events</li>
<li>Premier training</li>
<li>Excellent compensation including 15 vacation days and 9 paid holidays</li>
<li>Our best benefits package including health, telehealth, vision, dental, short term/long term disability, pet insurance 401(k) with employer contribution*</li>
<li>Employee Wellness Monetary Incentives </li>
<li>A work/life balance!</li>
</ul>
Checkout more amazing opportunities here!

<h3>Job Description</h3>
Job Description 
Primary Role &amp; Responsibilities
<ul>
<li>Assist with the management and leadership of the back of house teams.</li>
<li>Foster a culture of passion, teamwork, dedication.</li>
<li>Have working knowledge of all departments and back of house positions.</li>
<li>Coach and mentor team members.</li>
<li>Ensure restaurant standards are achieved in accordance with restaurant goals and philosophies.</li>
</ul>
Qualifications &amp; Requirements
<ul>
<li>5 years of restaurant cooking experience</li>
<li>2 years of restaurant back of house management experience</li>
<li>Personal goals align with organization</li>
<li>Professional goals align with organization</li>
<li>Works well with others</li>
<li>Results driven</li>
<li>High degree of food knowledge</li>
<li>Self-starter, takes initiative</li>
<li>Passionate about food and hospitality</li>
<li>Great attention for details (excellence reflex)</li>
<li>Excellent communicator</li>
<li>Able to stand for long periods of time </li>
<li>Able to lift up to 50lbs</li>
<li>Available to work weekends, evenings and holidays</li>
<li>Serve safe certified </li>
</ul>
Compensation &amp; Benefits
<ul>
<li>Competitive compensation package</li>
<li>Paid time off</li>
<li>Paid sick leave</li>
<li>Food and beverage discounts</li>
<li>Health insurance</li>
<li>Compensation will be determined based on your experience level and qualifications.</li>
</ul>

<h3>Job Description</h3>
Job Description
Sous Chef 
Independence Village of Avon Lake
Full-time + Benefits and PTO
10:30am-7:00pm 5 days a week
Cell phone reimbursement 
As a Sous Chef, you will be responsible for assisting the Executive Chef in successfully managing all aspects of the culinary and dining department.
Required Experience
<ul>
<li>Fine dining experience required</li>
<li>Working towards Sous Chef Certification or comparable work experience</li>
<li>Must demonstrate proven leadership abilities, strong organization, and time management skills</li>
</ul>
Primary Responsibilities
<ul>
<li>Assist Executive Chef in hiring, coaching, and performance management for culinary operations</li>
<li>Directly supervises all culinary staff</li>
<li>Assist Executive Chef in managing and training culinary and dining personnel</li>
<li>Supervises culinary staff regarding product quality, portion, cost controls, scheduling, and staffing</li>
<li>Responsible for quality of food served by tasting items and plate presentation</li>
<li>Assists with menu planning and development and ordering of food supplies</li>
<li>Prepare and cook meals to order</li>
<li>Responsible for managing the culinary department in absence of the Executive Chef</li>
<li>Assist Cooks as needed</li>
<li>When necessary, steps in to assist during emergencies or rush periods</li>
<li>Achieve 100% resident satisfaction through plate presentation and taste</li>
<li>Circulate all dining rooms during meal times daily for resident feedback</li>
<li>Supports the mission, values, and vision of Senior Village Management</li>
</ul>
Connecting Seniors, Families and Communities
For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we’ve created a special culture within our communities that allows our employees to do their best work and our residents to shine every day.
Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back &amp; Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day.
It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just “does their job” The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons.
We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas.
If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination.
This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty.
Equal Opportunity Employer
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<h3>Job Description</h3>
Job Description
Position Title:&nbsp;Sous Chef&nbsp;
Pay 12&nbsp;
Reports To:
Salary:&nbsp; 85,000-87,000
Other Forms of Compensation: &nbsp;
Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people!
Job Summary
Job Summary:
Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. 
Key Responsibilities:
<ul>
<li>Assists the Executive Chef with managing cost controls and control expenditures for the account</li>
<li>Assists the Executive Chef with planning and creating menus</li>
<li>Produces and execute catering events</li>
<li>Rolls out new culinary programs in conjunction with Company marketing and culinary team</li>
</ul>
Preferred Qualifications:
<ul>
<li>A.S. or equivalent experience</li>
<li>Some progressive culinary/kitchen management experience, depending upon formal degree or training</li>
<li>Catering experience a plus</li>
<li>High volume, complex foodservice operations experience - highly desirable</li>
<li>Institutional and batch cooking experiences helpful</li>
<li>Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation</li>
<li>Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet</li>
<li>Must be willing to participate in client satisfaction programs/activities</li>
<li>ServSafe certified - highly desirable</li>
</ul>
Apply to Bon Appetit today!
Bon Appetit is a member of Compass Group USA.
Click here to Learn More about the Compass Story
Associates at Bon Appetit&nbsp;are offered many fantastic benefits.
<ul>
<li>Medical</li>
<li>Dental</li>
<li>Vision</li>
<li>Life Insurance/ AD</li>
<li>Disability Insurance</li>
<li>Retirement Plan</li>
<li>Paid Time Off</li>
<li>Holiday Time Off (varies by site/state)</li>
<li>Associate Shopping Program</li>
<li>Health and Wellness Programs</li>
<li>Discount Marketplace</li>
<li>Identity Theft Protection</li>
<li>Pet Insurance</li>
<li>Commuter Benefits</li>
<li>Employee Assistance Program</li>
<li>Flexible Spending Accounts (FSAs)</li>
<li>Paid Parental Leave</li>
<li>Personal Leave</li>
</ul>
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.&nbsp;
Compass Group is an equal opportunity employer.&nbsp; At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.&nbsp;
Applications are accepted on an ongoing basis.
Bon Appetit maintains a drug-free workplace.
Req ID:&nbsp;&nbsp;1458043
Bon Appetit&nbsp;
BRYAN GONI&nbsp;

<h3>Job Description</h3>
Job Description✅ Drink Program &amp; Menu Creation 
<ul>
<li>Design and execute signature cocktails, seasonal menus, and beverage pairings </li>
<li>Infuse creativity into presentation, garnishes, and ingredient sourcing </li>
<li>Maintain up-to-date knowledge of mixology trends and alcohol laws </li>
</ul>
✅ Bar Operations &amp; Inventory 
<ul>
<li>Oversee daily bar operations including cleanliness, stock levels, and prep </li>
<li>Manage inventory, order supplies, and track beverage costs </li>
<li>Ensure proper storage and handling of spirits, wines, and mixers </li>
</ul>
✅ Guest Experience &amp; Service 
<ul>
<li>Prepare drinks with consistency and speed while engaging guests </li>
<li>Educate staff and customers on new cocktails and pairings </li>
<li>Resolve any guest concerns quickly and professionally </li>
</ul>
✅ Team Leadership 
<ul>
<li>Train and supervise bartenders and barbacks </li>
<li>Lead pre-shift meetings, assign roles, and monitor performance </li>
<li>Ensure adherence to safety and sanitation standards </li>
</ul>
What You’ll Receive from the Employer 
<ul>
<li> Hourly Pay + Tips – Earn direct tips from bar sales, special events, and private functions </li>
<li> Free Mixology Training &amp; Certifications </li>
<li>️ Free Park Tickets for family on select holidays or special events </li>
<li>️ Employee Discounts on meals from the restaurant or park venues </li>
<li>Opportunity to lead your own cocktail program and influence the beverage brand </li>
</ul>

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